THREE-PEPPER PASTA WITH PESTO
Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes. Recipe from Pillsbury. I made this today and found it to be VERY tasty. I had red, orange, and yellow peppers so that's what I used. I had some homemade basil-walnut pesto (my basil is going crazy this summer!) and used grated Parmesan cheese. I'd imagine you could add some cooked chicken if you wanted to add meat to the dish.
Provided by HisPixie
Categories Penne
Time 26m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook ziti as directed on package. Drain.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
- Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
- TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.
PASTA WITH THREE-HERB PESTO
A mixture of different pasta shapes adds visual interest and texture to this meatless main dish.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 76.8 g, Cholesterol 99.3 mg, Fat 9.6 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.5 g, Sodium 116.1 mg, Sugar 0.2 g
PASTA WITH THREE-HERB PESTO
A mixture of different pasta shapes adds visual interest and texture to this meatless main dish.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 76.8 g, Cholesterol 99.3 mg, Fat 9.6 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.5 g, Sodium 116.1 mg, Sugar 0.2 g
THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE
Categories Milk/Cream Dairy Herb Pasta Shellfish Vegetable Sauté Dinner Basil Scallop Asparagus Green Bean Pea Summer Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
- Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.
- Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.
THREE HERB PESTO WITH WALNUTS
Make and share this Three Herb Pesto With Walnuts recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the herbs, walnuts and garlic in a food processor.
- With motor running, gradually add the olive oil. Add the cheese.
- Remove 1/2 cup of the pasta cooking liquid before draining the pasta.
- Toss hot pasta with the sauce and reserved liquid. Serve.
Nutrition Facts : Calories 549.4, Fat 39.6, SaturatedFat 6, Cholesterol 7.4, Sodium 92.6, Carbohydrate 38.8, Fiber 3.8, Sugar 1.2, Protein 11.7
THREE-HERB PESTO
Steps:
- In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
- Let pesto come to room temperature before using. Makes about 1 cup.
PASTA WITH PESTO & FRESH HERBS
Grow your own herbs? Snip a good mixture of them for this very special pasta dish
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 15
Steps:
- Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
- Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins - not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.
Nutrition Facts : Calories 748 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.49 milligram of sodium
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